Having no plan for dinner tonight, I was faced with the ever popular "What do you want" - "I Dunno, what do you want" dilemma. So, out comes the trusty wok. A quick dig through the fridge nets me a lonely pork chop and half a pack of tofu.
What wonders I can create with such bounty!

I cut the chop into strips, while pressing the tofu block wrapped in some paper towel between two cookie sheets. A can of tomatoes, which will come into play later, adds some gravity to the situation. Meanwhile, I root around in the pantry for more inspiration. I find an onion, half a head of garlic, a sad sack of potatoes and a box of golden raisins. Of course this means "Indian!"

The potatoes get peeled and cubed and put in a pot to boil. The rice cooker gets started on the basmati with some saffron and a cinnamon stick. The onion gets sliced and the pork and tofu gets a quick stir-fry. After removing the pork and tofu, in go the onions. After the onions get partially soft, the chopped garlic and some ginger come to the party. When the kitchen smells “fantastic”, the can of tomatoes go in with some vegetable broth to make a watery curry. In go the, now fork tender, potatoes and the pork/tofu. Simmer for about 15 minutes and then toss in some of the raisins. Simmer until the raisins plump and serve over the rice. Add some almonds if you got em.

Stuff to gather:

1 inch of ginger root, grated
1 onion, sliced
2 cloves garlic, minced
2 tsp Garam Masala (Curry powder if you can’t get this)
1 14oz can of tomatoes
4 Potatoes, peels and diced
Pork Chop
1/2 package tofu
1/2 cup golden raisins
1/2 tsp Chinese hot chili paste (or a Serrano)
A palmful of frozen peas

Enjoy!

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